Crab Cakes

JM Avallone


I cant remember where I snagged this from but who does not love a crab cake. I will post more photos and tell you what I think of the taste when I do cook them. I will refrain for now because its been so long I cant remember but hey who keeps a recipe that is terrible..


★★★★★ 1 vote

45 Min
15 Min


  • 1 lb
    crabmeat, I used 8oz backfin & 8oz claw
  • 1/3 c
    crushed crackers, I used ritz
  • 3
    green onions, finely chopped
  • 1/2 c
    red bell pepper, finely chopped next time i will use less
  • 1/4 c
    mayonnaise, I used the brand that is made with olive oil
  • 1
  • 1 tsp
    Worcestershire sauce
  • 1 tsp
    dry mustard
  • 1/2
    lemon, juiced
  • 1/4 tsp
    garlic powder
  • 1 tsp
  • ·
    cayenne pepper, I used a large pinch
  • ·
    flour, sifted for dusting
  • 1/2 c
    oil & or butter for pan frying

How to Make Crab Cakes


  1. UPDATE: I did freeze these and cook them at a later date. I do NOT suggest dusting them with flour before freezing as they were a tacky mess and I had to re-dust which I did not want to do. I also do NOT suggest claw meat the texture was not pleasant but not the worst thing I have eaten. If you can avoid the freeze step just do it. Lastly I am NOT a fan of canned, jar or any other kind of crab meat that is not fresh. I got mine from GF in a plastic container and it had little to no flavor which I should have known considering the use by date was 2017. egad
  2. Pick through your crab meat for shells, I used Phillips crab that I found at Gf grocery store I decided to use the claw to add a bit more flavor for me back fin has the mildest flavor so I used both.
  3. Dice up your red pepper and green onion very small, I only used the green part but the original recipe called for the white & green part.
  4. In a large bowl gently mix all ingredients except for the flour and peanut oil or a combo of olive oil & butter. I used a 1/2 cup measuring cup to measure out each portion to make 6 patties. In this photo they are frozen and then lightly dusted with flour.
  5. Heat oil in a large skillet over medium heat when oil is hot carefully place crab cakes in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
  6. Tips: most suggest to chill them for a least a few hours so they will hold together better. as always add to your liking you might consider onion powder or Old Bay about 1-1 1/2 Tbsp. or maybe go Cajun.

    My crab meat had a lot of liquid in the container so I did let it drain out, I did not want to add an extra egg or more crackers or bread crumbs or even panko if that is what you have on hand.

    dont like to fry bake them in 375 oven turn them after 20 minutes bake another 20 or 25 minutes approx. make sure you spray or wipe some oil on whatever pan or foil you are using.

    if you do not like crab try salmon or tuna, if you are trying to stay away from flour then dont add it, I used such a light dusting for an added crunch.

    I just read this online Baking from Frozen (Preferred Method): Preheat oven to 375 F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. Or If you put the crab cake mixture in muffin pans (or you can use cookie sheet and be able to turn them), with or without the paper cups to line, you can still be a nice crust on them if you bake them at 350 degrees for about 40 minutes and then turn on the boiling. Continue to broil them until you see a nice golden brown, just a few minutes. I would keep a watch on them so they don't over-cook.

    lastly I love the crunch of raw veggies if you do not saute them first, love onions, leeks carrots use them.

Printable Recipe Card

About Crab Cakes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Dairy Free Low Sodium

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